Happy Holiday
Here’s a seasonal recipe from my lovely sister Veronica, former chocolatier:
Dark Chocolate Peppermints
2 7oz bars Hershey’s Legendary Dark
6 candy canes
9×9 square pan lined with foil
candy thermometer
Crush candy canes in heavy duty plastic bag with a rolling pin, or on pulse in a food processor until it resembles coffee grounds. Set aside.
Chop up both chocolate bars until they are chocolate chip size. Place 2/3 in a microwave proof bowl and melt on low 1 minute at a time until almost all melted (will probably take about 3 minutes - stir every minute).
Add remaining 1/3 and stir until dissolved. Keep stirring until melted chocolate reaches 88 degrees.
Add crushed candy canes and pour into 9×9 pan. Place in refrigerator for 4-5 minutes. Remove and score chocolate into squares. (The chocolate will break on score marks.)
Place back in refrigerator for another 10 minutes. Remove and let sit until room tempetature.
Break apart.